Marinate for 6 hours in the fridge the chicken in lime juice and chili sauce with Mexican seasoning mix and garlic.
Mix the honey with 2 tsp of the marinade
Add olive oil and honey mixture to a pan. When the oil is hot but not smoking, carefully lay chicken legs into the hot oil with tongs – you should hear them sear. (You will likely need to cook them in batches. Do not crowd the pan.) Do not move the chicken legs around. Allow them to cook for 2 minutes on each side, 8 minutes total.
Remove them from the skillet and place them on the waiting sheet pan. Cook the next batch of chicken legs and add them to the sheet pan. Move sheet pan to the oven to finish baking the chicken, about 20 minutes. Legs need to reach a temperature of 165 degrees with a meat thermometer.
Serve in a bowl with broccoli, cabbage, green pepper and radish.
Enjoy.
Tips: For spicy lovers, add jalapeños to the seasoning mix.